Balsamic Chicken Breast with Spinach and Tomatoes wasn’t born from a gourmet plan — it came together on a hectic weeknight with just a few simple ingredients from my fridge. I had chicken breasts, some slightly overripe cherry tomatoes, and a handful of fresh spinach. That’s when I remembered an old balsamic vinaigrette I used to whisk up for salads, and the idea clicked: what if I turned it into a savory glaze for roasted chicken?
As soon as the balsamic vinegar sizzled into the olive oil, the aroma filled my kitchen like a rustic Mediterranean café. I’ll never forget my kids racing in asking, “What smells so good?” That was my sign — this recipe was something special. It’s now a regular on our weeknight table, loved for being both elegant and easy.
The tender chicken, tangy-sweet glaze, wilted spinach, and warm tomatoes come together in under 40 minutes — no stress, just bold flavor. Whether you’re a beginner or a confident home cook, this dish welcomes you in.
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Why This Recipe Is Special
What sets Balsamic Chicken Breast with Spinach and Tomatoes apart isn’t complexity — it’s how a handful of everyday ingredients can create something so deeply satisfying. The balsamic glaze, tangy with just the right touch of sweetness, clings to the seared chicken like a rich marinade. As it bakes, it caramelizes slightly, wrapping every bite in bold, garlicky flavor. That’s the kind of magic you don’t expect from a quick weekday dinner — but it delivers every time.
This dish balances health and heartiness in a way few others do. The spinach wilts just enough to absorb all the juices, while the cherry tomatoes soften into juicy little flavor bombs. A touch of grated Parmesan adds creaminess and salt, rounding out every bite. It’s the type of meal you feel good serving your family, without sacrificing taste or satisfaction.
Another reason I keep this recipe on repeat? It’s incredibly versatile. Serve it over mashed potatoes or next to a wild rice pilaf for a fuller meal. Or, keep things light by pairing it with a side like the creamy Cottage Cheese and Spinach Crustless Quiche — they both celebrate spinach in their own flavorful way. If you love meals that use what you already have and still feel restaurant-worthy, this recipe will become one of your go-tos.
It also layers beautifully with similar veggie-forward comfort dishes, like the crispy, cheesy Spinach and Artichoke Quesadillas. Both dishes offer vibrant greens and bold flavor, but this balsamic chicken breast keeps it light, clean, and utterly crave-worthy.
Ingredients & Preparation
The Ingredient Breakdown
What makes this balsamic chicken breast with spinach and tomatoes recipe so dependable is how it transforms simple, wholesome ingredients into something rich and flavorful — without a long grocery list or expensive items. It’s proof that real food doesn’t need to be fussy to be delicious.
Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 4 boneless, skinless | Use similar-sized pieces for even cooking |
| Balsamic vinegar | 2 tablespoons | Look for aged balsamic for deeper flavor |
| Olive oil | 2 tablespoons | Extra virgin preferred |
| Garlic | 2 cloves, minced | Fresh is best, but pre-minced works too |
| Dried oregano | 1 teaspoon | Or swap for Italian seasoning |
| Salt and pepper | To taste | Adjust based on your preference |
| Fresh spinach | 4 cups | Roughly chopped or whole leaves |
| Cherry tomatoes | 1 cup, halved | Use grape tomatoes if needed |
| Parmesan cheese (optional) | ¼ cup grated | Add right before final bake for richness |
These ingredients not only taste great together but also offer a good nutritional balance — lean protein, leafy greens, healthy fats, and natural acidity.
Print
Balsamic Chicken Breast with Spinach and Tomatoes
- Total Time: 40
- Yield: 4 servings
Description
Balsamic Chicken Breast with Spinach and Tomatoes is a quick, healthy, and flavorful dinner that combines tender oven-roasted chicken with tangy balsamic glaze, wilted spinach, and juicy cherry tomatoes.
Ingredients
• 4 boneless, skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
3. Place chicken breasts in a baking dish and coat with the balsamic mixture.
4. Bake for 20 minutes.
5. While baking, heat a skillet and sauté spinach and cherry tomatoes for 3–4 minutes until wilted.
6. Remove chicken from oven, top with sautéed vegetables and Parmesan cheese if using.
7. Return to oven and bake for an additional 5–10 minutes until chicken reaches 165°F (75°C).
8. Let rest for 3–5 minutes before serving.
Notes
– You can substitute chicken thighs for breasts; adjust cooking time slightly.
– Frozen spinach can be used—thaw and drain thoroughly.
– For dairy-free, omit Parmesan or use a vegan substitute.
– This dish pairs well with rice, mashed potatoes, or crusty bread.
– Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10
- Cook Time: 30
- Method: Baking
- Cuisine: American
Tools and Easy Swaps
You don’t need any special equipment for this recipe, just a few basics you probably already own:
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A large oven-safe baking dish or casserole dish
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A large skillet for wilting spinach and tomatoes
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A mixing bowl for whisking your balsamic marinade
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Optional: a meat thermometer to check for doneness (165°F/75°C)
Substitution ideas are always welcome in my kitchen. If you’re out of balsamic vinegar, try a splash of red wine vinegar with a teaspoon of honey. No fresh spinach? Frozen spinach (thawed and drained) will do just fine. Cherry tomatoes can easily be swapped for diced Roma tomatoes. And for a dairy-free option, simply skip the Parmesan.
Want to add a little comfort on the side? A creamy, veggie-forward recipe like Cottage Cheese Zucchini and Squash Bake complements this dish beautifully. Or if you love bold, saucy flavors, the Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce offers a more indulgent option that still stays in the chicken-and-greens lane.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Cooking this balsamic chicken breast with spinach and tomatoes couldn’t be easier, but a few key details make all the difference in flavor and texture. Here’s exactly how I do it:
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). While it heats, lightly grease a baking dish with olive oil or nonstick spray. This gives you time to bring your chicken closer to room temperature for even cooking.
Step 2: Mix the Marinade
In a small bowl, whisk together:
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2 tbsp balsamic vinegar
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2 tbsp olive oil
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2 minced garlic cloves
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1 tsp dried oregano
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Salt and pepper to taste
Pour this mixture over the chicken in the baking dish, making sure each piece is evenly coated.
Step 3: First Bake
Place the chicken in the preheated oven and bake uncovered for 20 minutes. During this time, the glaze begins to thicken and seep into the chicken while the surface caramelizes beautifully.
Step 4: Sauté Spinach and Tomatoes
While the chicken bakes, heat a large skillet over medium heat. Add just a drizzle of olive oil, then toss in:
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4 cups fresh spinach
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1 cup halved cherry tomatoes
Sauté gently for 3–4 minutes, just until the spinach wilts and the tomatoes soften slightly. This gives them a vibrant texture that balances the roasted chicken.
Step 5: Combine and Finish
Take the chicken out of the oven. Spoon the sautéed spinach and tomatoes evenly over the top of each breast. If using Parmesan, sprinkle ¼ cup grated Parmesan cheese over everything.
Return to the oven for another 5–10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Tips and Tricks to Perfect It
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Don’t skip the marinade time — even 10 minutes while the oven preheats helps deepen the balsamic flavor.
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Use uniform chicken breasts so they cook evenly. You can pound them slightly if needed.
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Let the chicken rest 3–5 minutes after baking to lock in the juices before slicing.
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Deglaze your skillet with a splash of vinegar after sautéing the spinach for extra flavor in the greens.
I often prep the sauté ahead of time and store it in the fridge — that way dinner comes together in a flash. If you’re a fan of rustic-style chicken dishes, you’ll also enjoy the hearty satisfaction of these Baked Parmesan Zucchini Bites as a crunchy side. Or, if you’re craving something cozy, the Spinach Feta Quiche with Sweet Potato Crust makes a wonderful light pairing for lunch the next day.
Serving, Storing & Pairing
What to Serve With It
This balsamic chicken breast with spinach and tomatoes is a full-flavored, low-carb dinner on its own — but it also pairs beautifully with all kinds of sides, depending on the occasion.
When I’m keeping it light, I’ll plate it with a scoop of couscous or a side of garlic butter green beans. But when comfort calls, I reach for creamy mashed potatoes or even herbed risotto. One of my favorite pairings lately has been a warm slice of the Cottage Cheese and Spinach Crustless Quiche — the flavors echo each other in a cozy, satisfying way.
And don’t overlook crusty artisan bread for mopping up every drop of the tangy balsamic juices. Trust me, you’ll want to.
Another great companion is the Spinach and Artichoke Quesadillas — slice them into wedges and serve as a cheesy, savory appetizer before the main course. Both recipes celebrate spinach but in such different ways, and together they make a memorable dinner party spread that still feels relaxed.
For wine lovers, a light Pinot Noir or a dry Rosé pairs perfectly with the acidity of the tomatoes and richness of the chicken.
How to Store and Reheat
This recipe is excellent for meal prep or saving leftovers. Here’s how I do it:
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To store:
Place cooled chicken and veggie topping in an airtight container. Store in the refrigerator for up to 4 days. -
To freeze:
Wrap chicken portions individually in foil or freezer wrap, then store in a freezer-safe container or zip-top bag. Best if used within 2 months. -
To reheat:
Warm in a covered baking dish at 325°F (163°C) for 10–12 minutes, or microwave on medium power in 60-second intervals. If reheating from frozen, thaw overnight in the fridge first for best texture.
If you like prepping ahead, the sautéed spinach and tomatoes also freeze well separately — just avoid overcooking them during the first sauté to maintain their texture upon reheating.
This meal is also a great base for next-day creations. Slice the chicken and toss it into a wrap with fresh greens and hummus, or reheat it over pasta with an extra drizzle of balsamic. You could even enjoy it cold over a spinach salad with shaved Parmesan for a refreshing lunch.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, you can absolutely use boneless, skinless chicken thighs. They tend to be juicier and a bit more forgiving if slightly overcooked. Just adjust the cooking time — thighs may need an extra 5–7 minutes in the oven to reach 165°F.
Is balsamic chicken breast good for meal prep?
Definitely. Balsamic chicken breast holds up well in the fridge and reheats beautifully. Keep the spinach and tomatoes separate if you prefer a firmer texture on reheating, or store it all together for convenience.
What’s a good dairy-free substitute for Parmesan?
You can skip the cheese altogether, or try nutritional yeast for a nutty, cheesy flavor without dairy. Vegan Parmesan shreds also melt well and taste great with balsamic and spinach.
Can I cook everything in one pan?
You can — just use an oven-safe skillet. Sear the chicken first, remove it, then sauté the spinach and tomatoes. Nestle the chicken back in, top with veggies, and bake. This reduces cleanup and adds even more flavor.
Does this recipe work with frozen spinach?
Yes, but be sure to thaw and squeeze out the moisture first. Otherwise, your sauté will turn watery, and it could affect the final texture.
Conclusion
This balsamic chicken breast with spinach and tomatoes has become one of those go-to meals I know I can count on — for weeknights, for family dinners, or even casual entertaining. It’s bold yet balanced, savory yet light, and comes together with minimal prep and maximum flavor.
If you loved the tangy balsamic glaze in this dish, you’ll also enjoy exploring other takes on the flavor. One of my favorite variations is from Seasonal Cravings — Easy Balsamic Chicken. It offers a slightly different spin with similar pantry staples and is well worth bookmarking.
For more cozy and vibrant meal ideas, don’t miss these flavorful favorites from right here on the blog:
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This Crockpot Chicken Tortellini is creamy, cheesy comfort in a bowl.
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Or try the Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce for a spicy, saucy twist on your favorite protein.